That's very interesting to hear about pinching salt with your fingers. I like the idea of having ones own individual salt cellar.

I have several salt cellars that were passed down. I like them--they are fun to put on the table. My favorite is a little Norwegian ship. It is pewter, so I am not sure about using it, but it sure is cute.

I have hypothyroidism and am on medicine for it. About two years ago I started to use sea salt because it has natural iodine and other minerals. I don't like the refined table salt that has iodine added It has a metal taste to me. All I know is that since I have been using sea salt, my medicine for my thyroid has been cut in half. And I prefer the taste of it. I keep a salt cellar of course beside the stove for cooking and another salt cellar of the fine for table use. I have noticed the biggest difference in using sea salt in cooking pasta. I add it to the water and when I test it, it has a clean taste and I don't need to add any when I have the finished product at the table. I even use the fine for baking. It really helps chocolate bloom.

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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"

I have several salt cellars that were passed down. I like them--they are fun to put on the table. My favorite is a little Norwegian ship. It is pewter, so I am not sure about using it, but it sure is cute.

On the subject of salt, you guys might find this weird, but our college-age daughter only recently learned how to use salt and pepper shakers. Absolutely true. Some of her friends probably think she was raised in a cave, but we've never owned a set of them. Not a one. I have a pepper grinder and wooden salt cellar with spoon that I always put out on the table for people to use (they don't even match).

So it struck me as funny one day when we were at a restaurant and I saw our kid pick up a salt shaker and sort of wave it upside down over her food like a Harry Potter wand. I tried not to laugh, and then showed her how to use it the right way. Sometimes we just take these things for granted I guess.

I've read Kurlansky's book. He discusses in great detail how unrefined sea salt was used throughout history, mostly because people had no other choices. But he also goes on to say that refined salt, when available, was almost universally preferred. I think that still holds true today, for the most part. Unrefined sea salt has become sort of a foodie fad item in recent years, but I don't see it as a replacement for refined salt.

I think most people just reach for the Morton's and never give it another thought.

Steve, I can particularly relate to your daughter's dillemna. I put a pepper mill and salt cellars, spoons with kosher large crystal salt when I set the table (I'm using that loosely, my husband actually sets the table). We don't have kids, but some of our newer friends and younger children keep looking around for the salt and pepper shakers!

I prefer salt cellars that will absorb any moisture and have an attached cover. Wooden and unglazed white clay ones are the best for this purpose. If the clay ones are glazed, it blocks the absorption of moisture.

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Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"